Posts tagged ‘fast’

I have been on a kale chip craze this week and experimenting with new flavors. What kind of kale chips do you guys usually make?

Ingredients

4-5 cups kale, chopped, tough stems removed, washed, and dried

1/4 cup shaved parmesan

Salt, as desired, optional since parmesan is salty

Pepper, as desired

Coconut oil spray, coconut oil, or olive oil

Directions

Preheat oven to 350 degrees. Spray pan with oil of choice and spread kale in a thin layer on top. Top with more sprays of coconut or olive oil and salt and pepper as desired. After 10 minutes of baking, top with parmesan cheese and bake for a couple more minutes until cheese is melted and crispy.

A go to combination of mine. The pineapple adds all the sweetness you need and you will have boundless energy after blending. I am a self professed coffee addict, there is nothing like coffee that gets my gears running after a night of restless sleep, but this green smoothie competes with how much it wakes me up.

Ingredients

2 cups spinach, baby leaves, or 1 cup frozen spinach, lightly thawed

2 tablespoons of chia gel (chia seeds soaked in water or coconut water for several hours, good to have on hand in the fridge, and lasts a week!)

Truffle oil is a drizzling oil, so even though it is cut with olive oil which has some unhealthy monosaturated fats, you don’t eat much of it. Truffles are gold, and I love truffle on dishes, even though it can add up and be ridiculously expensive. This was a bottle I found on sale and I am just splashing it on everything. These are your basic kale chip recipe in paper and with a smidgen of truffle oil on top.

Ingredients

1 bunch kale, ripped from tough stems, washed and dried thoroughly

1 tablespoon olive oil, high quality if you can manage it or any brand will do

1 sheet parchment paper

Cooking twine/white string

1 teaspoon truffle oil, or more if desired

Pepper and salt to taste

Directions

Preheat oven to 350 degrees. Massage washed kale with salt, pepper, and olive oil. Place in parchment paper and tie with string. Place in oven and bake for 45-50 minutes or less, depending on your oven. Top with some truffle oil, fresh out of the oven, and you have the perfect crispy appetizer.

This is such a great invention. Who doesn’t like dessert that you don’t have to bake and takes 15 minutes or less to plop into a bowl and forget about in the freezer? I got the base recipe from a great site called, Detoxinista.com. Check out her recipe for basic almond butter freezer fudge! I started out with that and it was deliciously smooth, creamy, amazing goodness in a small chunk.

Ingredients

1 cup almond butter, organic if possible, and you can use peanut butter too for a denser fudge, or you can make your own! Post coming soon

Cinnamon, as desired

1/4 cup coconut oil, melted

2 tablespoons raw honey, I used white raw honey

Pink Himalayan sea salt, a dash, optional

A swirl of melted dark chocolate chips, optional

Roasted almonds, chopped, optional

Chopped dates, optional

Directions

In a bowl, combine all bolded ingredients. In a baking pan or dish (I used a loaf pan because my freezer was packed), line with enough wax paper that the sides are covered. This will make it so that you can lift the frozen fudge out of the freezer and slice into your desired thickness. Pour mixture into the wax paper. Add toppings if desired, but it is great all on its own as well! Freeze 2 hours or until solid.

Have you guys discovered buckwheat soba noodles yet? I am such a fan of these fun noodle guys! The color is a tad off putting maybe for some people but the consistency is perfect when you want to make a healthy lo mein, which is what this is! I love a good noodle and making my own take out and dressing up an unhealthy dish to be healthy is one of my favorite things to do!

Hope you guys like this one as much as I did!

Ingredients

1 serving organic buckwheat soba noodles, this can be found in most health stores or the international section of your supermarket

1/2 can baby corn

1/2 can baby shrimp

2 tablespoons tamari or low sodium soy sauce

1 teaspoon red pepper flakes

1 cup spinach

1 teaspoon minced garlic

1 cup sliced mushrooms

2 teaspoons olive oil

Directions

Prepare two servings of the buckwheat soba noodles according to package directions. In a separate pot, add the baby shrimp, mushrooms, garlic, and olive oil. Cook through and add spinach and red pepper flakes, to taste. This recipe can easily be made vegetarian by substituting tofu for the protein in this dish. Combine sauteed vegetables with drained buckwheat noodles and add tamari or soy sauce and serve!

This is a luxurious dish that you can make for dinner and then eat the leftovers for lunch the next day!

Ingredients

2 teaspoons lemon juice

A pinch of lemon zest

1/4 avocado

1/4 cup quinoa angel hair

Pepper

1/4 cup tomatoes, diced

1/4 cup mushrooms, diced, and sauteed in water or light olive oil, portabello or button works the best in this dish

1 teaspoon minced garlic in water

2 tablespoons grated parmesan, to taste

Sea salt

Directions

Boil pasta according to package directions. In a seperate bowl, add avocado, lemon juice, pepper, tomatoes, garlic and sauteed mushrooms. Add salt to the boiling pasta, drain. Mix avocado mixture with the hot pasta. Serve with parmesan on top of the dish.